摘要
本文根据复合调味料的制作原理和方法,以及竹笋类菜肴的风味特点,利用畜、禽类的新鲜杂骨、碎皮肉等原料,添加调味辅料,加工配制成鲜竹笋加工用的胶原蛋白复合调料,研究开发竹笋食品的风味类型及应用技术。
According to the synthesizing principle and method of the compound condiment, and the flavor characteristic of bamboo shoots menu, it is studied that the flavor types and the application technology of edible bamboo shoots by the application of flavor bamboo shoots compound condiment that is confected with the seasoning and mixed bones meat of livestock and birds.
出处
《肉类研究》
2008年第7期35-37,共3页
Meat Research
基金
四川省教育厅
川菜发展研究中心:CC06Z09项目课题
四川省自贡市科技局:06G2076项目课题
关键词
胶原蛋白
复合调料
竹笋
Collagen protein
Compound condiment
Bamboo shoots
